Vegan Ricotta Stuffed Shells | Fit Healthy Recipes
Vegan Ricotta Stuffed Shells
30 mins prepServes 6
Delicious vegan stuffed pasta shells filled with ricotta made from tofu and almonds, accompanied by a creamy pumpkin sauce. Ideal for fall, this dish serves 5-6 people and is both satisfying and nutritious.
1: Preheat the oven to 400 degrees F.
2: Cook the pasta according to the package directions, drain and set aside.
3: Cut the pumpkin in half, de-seed and carefully cut off the skin. Cut into chunks, place on a baking sheet lined with parchment paper and bake for 25 minutes.
4: Meanwhile, bring a small pot of water to a boil. Place raw almonds into the boiling water and let boil for 2 minutes.
5: Drain the almonds in a colander or strainer and rinse with cold water to cool them. Blot dry with a paper towel.
6: Squeeze the almonds gently to loosen the skins. Set the skinless almonds aside.
7: Remove tofu from the package, wrap in a clean kitchen towel and squeeze for 20 seconds to drain excess water.
8: In a food processor or high-speed blender, combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt, and pepper. Blend until smooth, adding more almond milk if needed.
9: In a small pan, cook chopped spinach with 1 tablespoon of water for 1 minute until wilted.
10: Combine the ricotta mixture and cooked spinach in a medium bowl and mix well. Adjust seasoning if needed.
